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This delicious Grilled Vegetable and Tomato Salad recipe and photos were shared
with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen says, "My husband and I eat what is in season, and try to eat lots
of fruits and veggies everyday. This is the first time I have grilled some of the ingredients going into this salad...it was awesome and so
pretty."
More wonderful
Salads and Salad Dressing Recipes.
Grilled Vegetable and Tomato Bread Salad Recipe
Recipe Type:
Salad and Salad Dressing,
Bread,
Tomatoes,
Sweet Bell Peppers
Yields: 1 large salad
Prep time: 30 min
Ingredients:
Olive oil for vegetables
2
garlic cloves, peeled and finely chopped
1/4 cup of good, fruity extra-virgin
olive oil
1/2 teaspoon Dijon mustard
2 teaspoon fresh-squeezed
lemon juice
2 tablespoons Champagne vinegar
Coarse sea
salt and freshly-ground
black pepper to taste
1/2 Armenian or English cucumber, seeds spooned out and cut into bite size chunks
2 medium
tomatoes, cut into bit-size chunks
6 to 8 fresh
basil leaves, torn into pieces
1/2 teaspoon fresh marjoram leaves, pulled from stems and chopped
2 tablespoons
capers, drained
1 red
onion, sliced into 1/4-inch rounds
1/2 red bell pepper, seeded, cored, and cut in half
1 yellow bell pepper, cored, and cut in half
1/2 of a sourdough baguette, cut into 1-inch thick slices
Preparation:
Prepare your charcoal or gas grill for cooking. Brush the grill with olive oil.
In a small container with a lid, whisk together the garlic, 1/4
cup olive oil, Dijon mustard, lemon juice, Champagne vinegar, salt, and pepper; set aside.
Into your serving large salad or serving bowl, place the prepared cucumbers, tomatoes, basil, marjoram, and capers; sprinkle with a little salt and set aside.
 When your grill is hot, brush onion slices, red and yellow bell
peppers, and bread slices with olive oil on both sides. Grill each for 4 minutes, and then turn and grill another 4 minutes.
NOTE: Watch the bread closely to be sure it does not burn - you want nice grill marks.
Remove the grilled vegetables and bread from the grill and place on a cutting board.
Separate onion into rings, cut bell peppers into bite-size
pieces, and also cut the toasted bread into bite-size pieces. Add the the
vegetables and bread to the prepared tomato mixture and toss with the
vinaigrette mixture. Taste and adjust seasonings to taste and serve.
NOTE: This salad can be prepared in the morning, but be sure to place the toasted
bread on top of the grilled vegetables. Cover and refrigerate. Remove from refrigerator approximately 30 minutes prior to serving to let come almost to room
temperature. Toss with the vinaigrette and serve.
Makes 1 large salad.
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